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Make Ahead Italian Sausage And Pasta Bake

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Ingredients

Adjust Servings:
1 1/2 lbs italian sausage (mild or hot)
olive oil (optional)
2 onions, coarsely chopped
3 garlic cloves, minced
1 large sweet red pepper, coarsely chopped
28 ounces meatless extra chunky pasta sauce
213 ml can tomato sauce
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon fennel seed

Nutritional information

833.6
Calories
370 g
Calories From Fat
41.1 g
Total Fat
17.7 g
Saturated Fat
84.9 mg
Cholesterol
2096.9 mg
Sodium
79.3 g
Carbs
12.5 g
Dietary Fiber
14.3 g
Sugars
37.9 g
Protein
339 g
Serving Size

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Make Ahead Italian Sausage And Pasta Bake

Features:
    Cuisine:

    How long can I freeze the unbaked casserole?

    • 70 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Make Ahead Italian Sausage and Pasta Bake,This wonderful hearty, make ahead casserole really hits the spot. full of flavor, easy to make (and freeze) for those hectic or lazy days ahead.,How long can I freeze the unbaked casserole?,This is a really good recipe. I made it as close to all the ingredients as possible, but did not have any spinach so I improvised with some small chunks of zucchini and a small portion of chopped broccolini. I had an open jar of pasta sauce so used it and no tomato sauce. It turned out very delicious. I’m anxious to make it next time with fresh spinach and fennel which I also didn’t have. I scaled it down for 3 to match the amount of Sweet Italian Turkey sausage I had but my husband and and I ate it all. I will be making it often. This has become my favorite recipe website. Thanks, Y’all.


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    Steps

    1
    Done

    Cut Sausage Into 1/2 Inch Chunks. I Large Skillet, Brown Sausage Over Medium-High Heat, in Batches and Adding Oil If Necessary. Transfer Sausage to a Bowl.

    2
    Done

    Pour Off Any Fat from Pan. Add Onions, Garlic and Red Pepper, Cook Over Medium Heat, Stirring Occasionally, For About 5 Minutes or Until Softened. Stir in Pasta Sauce, Tomato Sauce, Basil, Oregano and Fennel Seeds; Bring to a Boil, Stirring and Scraping Up Any Brown Bits from Bottom of Pan. Return Sausage and Any Accumulated Juices to Pan; Cover and Simmer For 15 Minutes or Until Sausage Is Firm Throughout.

    3
    Done

    Meanwhile, in a Large Pot of Boiling Salted Water, Cook Pasta For 6 Minutes, Add Spinach;cook For 1 Minute. Drain Well and Return to Pot. Add Sausage Mixture and Provolone/Mozzarella Cheese; Stir to Combine Well.

    4
    Done

    Transfer to 2 Greased 8-Inch Square Baking Dishes or 1 13x9-Inch Dish. Sprinkle With Asiago/Parmesan Cheese. Cover Dish With Greased Foil, Greased Side Down.

    5
    Done

    to Serve: Bake, Covered With Foil, in in 375 Degree F. Oven For 30 Minutes or For 1 Hour If from the Refrigerator. This Freezes Beautifully (thaw in Refrigerator Before Baking).

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    Kali Powell

    Seafood specialist known for his fresh and flavorful fish dishes.

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